Buttermilk Pancakes

1.5 cups all-purpose flour

3 tbsp sugar

1 3/4 tsp baking powder

1 tsp salt

3 eggs

3 tbsp unsalted butter, melted and cooled, plus 1/2 tsp per batch to grease pan

1.5 cups buttermilk

About 1/2 cup whole milk

Maple syrup

IMG 7468

Combine flour, sugar, baking powder and salt in a bowl.  Whik eggs, 3 tbsp butter and buttermilk in another bowl. Whisk wet ingredients into dry ingredients until just combined.  Cover batter and let rest overnight in the refridgerator.  Heat a large greased griddle or large nonstick skillet over medium heat.  Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes.  Cook until surgace of pancake is covered with bubbles, 2 to 3 minutes.  Flip and cook the other side until golden.



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